Gypsy Schnitzel
Tender, golden-fried pork or veal cutlets paired with a vibrant bell pepper sauce make Gypsy Schnitzel a show-stopping dish that’s as comforting as it is flavorful. This European-inspired recipe combines crispy, breaded schnitzels with a smoky, creamy sauce infused with paprika, garlic, and a touch of white wine for depth. The sautéed red and green bell peppers, onions, and parsley lend a burst of color and freshness to every bite. Perfect for family dinners or special occasions, this hearty dish is best served with traditional sides like spaetzle, mashed potatoes, or a crisp green salad. Easy to make in just under an hour, Gypsy Schnitzel is a celebration of bold flavors and classic techniques.
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Recipe Information
Ingredients
- 4 pieces Pork or veal cutlets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup All-purpose flour
- 2 whole Eggs
- 1.5 cups Breadcrumbs
- 0.5 cup Vegetable oil (for frying)
- 2 tablespoons Butter
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 medium Onion
- 2 cloves Garlic cloves
- 0.25 cup Dry white wine (optional)
- 1 cup Chicken or vegetable broth
- 2 tablespoons Tomato paste
- 1 teaspoon Paprika (smoked or sweet)
- 0.5 teaspoon Sugar
- 0.25 cup Heavy cream
- 2 tablespoons Chopped parsley (for garnish)
Instructions
Place the pork or veal cutlets between two sheets of plastic wrap and use a meat mallet to pound them to an even thickness of about 1/4 inch. Season both sides with salt and black pepper.
Set up a breading station: pour flour onto a plate, beat the eggs in a shallow bowl, and place the breadcrumbs on another plate.
Coat each cutlet first in flour, then dip it in the beaten eggs, and finally press it into the breadcrumbs to coat evenly. Set aside on a plate.
Heat the vegetable oil in a large skillet over medium heat. Fry the breaded cutlets in batches until golden brown and fully cooked, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
In the same skillet, melt the butter over medium heat. Add the thinly sliced red and green bell peppers, chopped onion, and minced garlic. Sauté until softened, about 5-7 minutes.
Deglaze the skillet with the white wine (if using), scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes until the liquid reduces slightly.
Stir in the chicken or vegetable broth, tomato paste, paprika, and sugar. Bring the mixture to a simmer and let it cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
Reduce the heat and stir in the heavy cream. Cook for another 2 minutes, then season the sauce with additional salt and pepper to taste.
Plate the schnitzels and spoon the bell pepper sauce generously over each one. Garnish with fresh chopped parsley and serve immediately.
Pair with traditional sides like spaetzle, mashed potatoes, or a crisp green salad for a complete meal.
Nutrition Facts
Calories |
3856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.5 g | 301% | |
| Saturated Fat | 65.1 g | 326% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 818 mg | 273% | |
| Sodium | 6328 mg | 275% | |
| Total Carbohydrate | 263.6 g | 96% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 36.1 g | ||
| Protein | 164.7 g | 329% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 311 mg | 24% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 2978 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
